Remove the outer leaves from the red cabbage. Quarter it and cut out the stalk. Then slice or cut the cabbage into thin strips. Finely dice the onion. Core the apple and chop it roughly.

First fry the onion with the onion lard in a large saucepan over medium heat. Then add red cabbage, apple and sugar and let it caramelize a little. Deglaze with red wine. Add salt and pepper. Add the spices (e.g. in a spice bag or tea strainer) and simmer with the lid closed at a low temperature for 60-90 minutes.

Remove the spices from the red cabbage. Season the red cabbage with apple cider vinegar, cranberry jam and, if necessary, more salt and pepper.